Last weekend I made a batch of these delightful Cornflake Cookies. You’ll get around 20 large cookies or a lot more if you make little ones. Don’t forget if you make them small you can have 2 or 3 and not feel as guilty. hahaha.
I think you all know by now my mum didn’t like to cook much and I did most of the cooking when I was old enough to hold a frypan. My Nan was the cook in the family. She was brilliant; I wish I had taken more notice. I don’t ever remember her looking up a recipe; they were all in her head. By the time I was ten she lived in another state, so it was just too far for weekend visits. Nan never made these cookies that I can remember but mum would buy them from fete’s and the like as I was growing up. They are pretty yummy.
Bake Club testing
We’re going to have a play with them at Bake Club this term but I’ve got in and tested one of the recipes before we start. I’ll post the best Cornflake cookies if this one doesn’t win after we’ve tested the rest. Although they must be alright there were 21 in total. When they came out of the oven my grandson, and I had one each. Then I left them for our guests to munch on while I went to work in the cooking school. After class, I came back to see there were only 2 left. WOW, they must have been good, 16 cookies eaten by 3 adults in one sitting. Ahahahaa funny
- 130 g Butter
- 130 g Brown Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 230 g Flour Self-Raising
- 1 cup Sultanas
- 1½ cups Cornflakes lightly crushed you may need more, I did.
- Preheat oven to 180 degrees.
- Wash and soak sultanas in hot water
- Line 2 baking trays with baking paper unless you're using our USA trays then don't bother.
- Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition until combined.
- Fold in flour and sultanas until combined.
- Place the cornflakes on a plate. (I say bowl)
- Use your hands to roll tablespoonfuls of the cookie mixture, press them into the cornflakes.
- Place into oven swapping trays halfway through cooking, for 18-20 minutes or until golden.
- Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Recipe Tips
- Cornflake Biscuit dough is suitable for freezing. Roll into a sausage and wrap in baking paper. Freeze for up to two months.
- Chocolate chips can be substituted for sultanas.
- Dried cranberries and pepita's make for a delicious alternative.